Heat the oven to 325°F. Line a rimmed baking sheet with aluminum foil or parchment paper.

Arrange the crackers in a single layer on the pan.

Cook the butter and brown sugar in a small saucepan over medium-low heat until melted and smooth, stirring slowly. When it begins to bubble, cook for 3 minutes while stirring

Pour slowly and evenly over the crackers. The crackers might float a little, but that’s fine, just move them back in place with the tip of a knife and make sure all of the crackers are covered in the sugar mixture.

Bake 15 minutes. Remove from the oven and sprinkle chocolate morsels evenly over the top. Return to the oven until the chips begin to melt and lose their shape, about 1 minute. Spread the melted chocolate evenly over the surface and sprinkle with pecans.

Let stand until nearly set and then chill until firm, at least 2 hours. Break into pieces. Store refrigerated in an airtight container.